Chicken Pot Pie / Shepherd’s Pie

Pot pie served atop mashed potatoes

Pot pies ready for the oven

This recipe is yummy served on top of Charles’ Mashed Potatoes



2 T flour
1 C home made or low-sodium chicken broth
1 can Campbell’s Healthy Request Cream of Chicken Soup
1/4 t tarragon
1/4 t parsley
1/8 t pepper
2 C chicken, cooked and cubed
3/4 C pearl onions, frozen
1 1/2 C mixed vegetables

Pot Pie

3/4 C Heart Smart Bisquick
1 T olive oil
3 T boiling water
Shepherd’s Pie
1 C mashed potatoes


Whisk flour into chicken broth until smooth. Add cream of chicken soup, tarragon, parsley and pepper. Cook over medium heat, stirring constantly until mixture thickens. Add chicken and vegetables. Divide mixture evenly and pour into 4 ramekins.

Pot Pie

Combine Bisquick, olive oil and water. Add more water as needed to obtain doughy consistency. Divide dough into 4 balls and roll out each ball into a 4-inch circle. Top each ramekin with one dough circle. Bake at 400 for 20-30 minutes or until crust is browned.

Shepherd’s Pie

Top each ramekin with 1/4 C mashed potatoes. Spread potatoes out to cover all the filling. Bake at 400 for 20 minutes or until lightly browned.


4 Servings

Pot Pie

Calories: 263
Sodium: 575 mg.

Shepherd’s Pie

Calories: 267
Sodium: 84 mg.

Nutritional calculation made with home made chicken broth.

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